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Cantaloupe and Rum Soup


  • 1 ripe medium cantaloupe
  • pound butter or oleo
  • 1/8 tsp. Durkee Clove
  • 1/8 tsp. Durkee nutmeg
  • tsp. Durkee Coriander
  • no more than 1/8 tsp. Salt
  • 1 cup white sugar (more or less to taste)
  • 2 quarts half and half (you could also use sour cream)
  • juice of lime
  • mint leaves for garnish (optional)
  • 1/3 cup rum (use rum extract if you prefer)


  • Cut, dice and peel cantaloupe.
  • Cook cantaloupe in saucepan until very soft.
  • Drain and mash cantaloupe
  • Add butter and spices.
  • Add about of cream
  • Mix with electric beater or blender until finely pureed or the texture you prefer.
  • Add lime juice very slowly while blending.
  • Put in large container and add remaining cream.
  • Chill for several hours in refrigerator
  • Just before serving add rum and mix well
  • Garnish with mint if desired (you can also slice very thin slices of cantaloupe and fan them out on the top of the soup as a garnish).

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